Slow Cooker Pot Roast with Gravy

A classic meal with a few updates, this Slow Cooker Pot Roast with Gravy is easy to make and cooks with the gravy right in the pot for the perfect one-pot meal!

INGREDIENTS:

2 pound chuck roast

2 cloves garlic

8 oz baby carrots

16 oz gold potatoes (halved or quartered if large)

1/2 cup red wine

1 tablespoon herb and garlic seasoning

1 tablespoon olive oil

1 tablespoon butter

1/2 sweet yellow onion

3 cups beef broth

1/4 cup tapioca pearls

1/4 cup cornstarch

2 tablespoons tomato paste

DIRECTIONS:

1 ) Season roast with herb and garlic seasoning

2 ) Heat olive oil and butter over medium-high heat in skillet or multi cooker

3 ) Brown roast on both sides and transfer to slow cooker along with carrots and potatoes

4 ) Make a slurry of cornstarch by whisking until smooth with 1/4 cup water

5 ) Whisk cornstarch slurry with all remaining ingredients and pour into slow cooker
Cover and cook on low for 8-10 hours until fork tender

Notes:

I don’t recommend cooking this recipe on high.

Red wine can be omitted or subbed for additional beef broth.

Browning roast before cooking is optional.